Clean Eating Chocolate Espresso Cups Recipe

The idea for these clean eating chocolate espresso cups recipe had been floating around in my head for quite some time. I wanted to create a “finger-food-dessert” that was decadent, chocolatey and somehow filled with something creamy and coffee flavored. It was actually a Cadbury egg that inspired me. I saw them in the grocery store and was remembering back to my childhood Easters. The Cadbury Eggs were the first eggs I’d go for. I loved them!

Then, I got to thinking…. “a coffee flavored Cadbury egg would be oh, so sinful!”, and then I quickly left the store before I somehow found myself in my car with a crinkled chocolate wrapper in my hand and a guilty conscience to contend with.

At about the same time, I had to go to Michael’s craft store to get a mold to make Clean Eating Peanut Butter Cups for Mini Chef’s Easter basket. I saw the mold for these little cups, and I instantly knew I all the tools I needed to make something completely delicious.

So the only thing left at that point was figuring out a base for the filling. I can’t have dairy any longer, so making a creamy filling was going to be an interesting adventure. But then I remembered that a fellow blogger had shared a link with me to a recipe that uses chickpeas for a dessert dish. From there, it just snowballed into the photo you see above.

Not only were they absolutely delicious, the few I made were also gone in under 5 minutes. (No, I didn’t eat them all myself. I swear!)

Melt the chocolate in a double boiler, and keep warm over the lowest heat setting.

In a food processor, process the rest of the ingredients until smooth. It won't taste overly sweet, but when mixed with the chocolate, it's plenty sweet.

Fill the chocolate mold with chocolate and place in fridge for about 2-3 minutes, or until the outer edge is cold. Dump out the middle (still liquid chocolate) back into the double boiler. You may need to help a bit with a very small spoon or Popsicle stick. They don't have to be perfectly hollow. Mine weren't.

Return to fridge and finish chilling.

Pop chocolate cups out of mold on to a clean work surface. Flip them right-side-up and fill with the filling.

Top with an espresso bean.

Note: I had my local coffee store grind just a few tablespoons of decaf beans on their finest setting.

Recipe Notes

Due to the differences in mold sizes, your yield will vary. Therefor the nutrition data is for the entire batch. Divide this data by the number of cups you end up with. Please note that the nutrition data below is a ballpark figure. Exact data is not possible.

Nutrition Facts

Clean Eating Chocolate Espresso Cups

Amount Per Serving

Calories 3017Calories from Fat 1134

% Daily Value*

Total Fat 126g194%

Saturated Fat 78g390%

Cholesterol 81mg27%

Sodium 376mg16%

Potassium 560mg16%

Total Carbohydrates 442g147%

Dietary Fiber 14g56%

Sugars 399g

Protein 27g54%

Vitamin A24.2%

Vitamin C3.9%

Calcium64.7%

Iron42.2%

* Percent Daily Values are based on a 2000 calorie diet.

About The Gracious Pantry

Who me? I'm Tiffany, a cookbook author, food lover, mom and wannabe Elvis when I'm in the shower or driving in my car.

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Catherine – I don’t see why not. The idea is just to get the mixture nice and smooth and also to not add any real flavor. The flavor comes from the coffee, so you don’t want anything to interfere with that. You might consider just mixing up a small batch of the filling to see if it works before you make the entire recipe.

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The Gracious Pantry is an ever-growing collection of real food recipes and cooking information. My focus is to further support the real food movement and inspire people to store, prep and cook with real food. Read more about Tiffany...